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Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis
Tempting dessert inspirations from Cailler: Panna Cotta with Raspberry Coulis


Standing time and refrigeration: 12 hours
Equipment: 6 – 8 glasses, size 6 cm x 6 cm

PANNA COTTA (to be made the day before)

  1. Soften the gelatine in cold water.
  2. Break the chocolate into pieces and melt.
  3. Bring the milk to the boil in a saucepan, then whisk in the gelatine (squeeze out the excess water before adding the gelatine to the milk)
  4. Pour 1/3 of the boiling milk over the melted chocolate. Using a spatula, stir vigourously until the mixture becomes elastic and glossy.
  5. Gradually incorporate the rest of the milk in the same way.
  6. Add the double cream and mix in a blender to create an emulsion.
  7. Pour into the glasses and chill in the fridge for 12 hours.


  1. Wash the raspberries and keep 6 to 8 of the best fruits to one side for decoration.
  2. Place the rest of the raspberries into a large bowl with the sugar and lemon juice and crush with a fork.
  3. Add sugar according to taste, cover and place in the refrigerator.

Pour a tablespoon of the raspberry coulis over the panna cotta and decorate the glass with a raspberry.